The Mysterious Migas

What is a Migas you ask? I asked myself the same question when I saw it was what Rachael Ray was cooking on her daytime tv show yesterday. Migas is the spanish word for crumbs and apparently that's all it takes to make this dish. A little of this and a little of that plus eggs. My grandmother made frittatas which is similar to the quiche. This is along the same lines, as it is hearty enough to be served for dinner, however, it looks more like kicked up scrambled eggs.

I didn't follow Rachael Ray's recipe exactly since I read that a Migas is a great way to use up leftovers and I wanted to use up what I had on hand.

This was Rachael Ray's ingredients list and I will post mine below. If you want her exact recipe you can find it at http://www.rachaelrayshow.com/food/recipes/mighty-migas/

Mighty Migas

2 tablespoons EVOO

1/3 pound Mexican raw chorizo, casings removed

4 6-inch corn tortillas, torn into bite sized pieces

1 medium onion, chopped

1 jalapeno, seeded and chopped

2-3 cloves garlic, finely chopped or grated

8 eggs, whisked together

Hot sauce, to taste

salt and freshly ground black pepper

2 tomatoes, seeded and diced

1 avocado, diced

Juice of 1 lime

1 cup shredded smoked cheddar or Montery Jack Cheese

1/2 cup sour cream

Yields 4 servings

My Migas Recipe

2 tablespoons EVOO, plus more as needed

1 chorizo, casings removed

4 6-inch corn tortillas, torn into bite sized pieces

1 medium onion, chopped

1 teaspoon chopped garlic

6 eggs

a couple shakes chipolte sauce

salt and freshly ground black pepper

about 1/2 jar prepared salsa

1/2 green pepper

2 scallions, sliced, green parts only

1 large handful shredded mexican cheese blend (sargento)

I sauteed the chorizo in 2 tablespoons of EVOO until crispy as per Rachael's directions.

The next step was to add the tortillas to the pan so they would crisp up. This is where I came upon my only problem with the recipe. The chorizo began to burn and the tortillas were taking forever to crisp up. I removed the chorizo and threw away the unedible burnt pieces. This made me mad because the chorizo in my opinion is the BEST part of this recipe...sigh...but what could I have done...using the burnt pieces would only result in an awful tasting dinner. Anyway, I then added in a little more oil and sauteed the tortillas until crispy.

This is when I added the onion garlic and pepper. I believe this is the same order that Rachael Ray used but I didn't really refer to the recipe anymore.

While that was cooking I whisked the eggs, chipolte sauce, salt and pepper. When the onions were soft I added the chorizo back to the pan and then added the eggs. I pulled the eggs in to the center with a spatula and let them cook over a low flame.

When the eggs were almost done I added the salsa and cheese and let cook until cheese melted and eggs were cooked.

This was a very easy, fast, inexpensive and delicious meal! This served me and my boyfriend, Steve. One helping for me and two for him. As usual, I asked Steve if I could make this one again and he said Yes! It was a hit!

The Mysterious Migas

What is a Migas you ask? I asked myself the same question when I saw it was what Rachael Ray was cooking on her daytime tv show yesterday. Migas is the spanish word for crumbs and apparently that's all it takes to make this dish. A little of this and a little of that plus eggs. My grandmother made frittatas which is similar to the quiche. This is along the same lines, as it is hearty enough to be served for dinner, however, it looks more like kicked up scrambled eggs.

I didn't follow Rachael Ray's recipe exactly since I read that a Migas is a great way to use up leftovers and I wanted to use up what I had on hand.

This was Rachael Ray's ingredients list and I will post mine below. If you want her exact recipe you can find it at http://www.rachaelrayshow.com/food/recipes/mighty-migas/

Mighty Migas

2 tablespoons EVOO

1/3 pound Mexican raw chorizo, casings removed

4 6-inch corn tortillas, torn into bite sized pieces

1 medium onion, chopped

1 jalapeno, seeded and chopped

2-3 cloves garlic, finely chopped or grated

8 eggs, whisked together

Hot sauce, to taste

salt and freshly ground black pepper

2 tomatoes, seeded and diced

1 avocado, diced

Juice of 1 lime

1 cup shredded smoked cheddar or Montery Jack Cheese

1/2 cup sour cream

Yields 4 servings

My Migas Recipe

2 tablespoons EVOO, plus more as needed

1 chorizo, casings removed

4 6-inch corn tortillas, torn into bite sized pieces

1 medium onion, chopped

1 teaspoon chopped garlic

6 eggs

a couple shakes chipolte sauce

salt and freshly ground black pepper

about 1/2 jar prepared salsa

1/2 green pepper

2 scallions, sliced, green parts only

1 large handful shredded mexican cheese blend (sargento)

I sauteed the chorizo in 2 tablespoons of EVOO until crispy as per Rachael's directions.

The next step was to add the tortillas to the pan so they would crisp up. This is where I came upon my only problem with the recipe. The chorizo began to burn and the tortillas were taking forever to crisp up. I removed the chorizo and threw away the unedible burnt pieces. This made me mad because the chorizo in my opinion is the BEST part of this recipe...sigh...but what could I have done...using the burnt pieces would only result in an awful tasting dinner. Anyway, I then added in a little more oil and sauteed the tortillas until crispy.

This is when I added the onion garlic and pepper. I believe this is the same order that Rachael Ray used but I didn't really refer to the recipe anymore.

While that was cooking I whisked the eggs, chipolte sauce, salt and pepper. When the onions were soft I added the chorizo back to the pan and then added the eggs. I pulled the eggs in to the center with a spatula and let them cook over a low flame.

When the eggs were almost done I added the salsa and cheese and let cook until cheese melted and eggs were cooked.

This was a very easy, fast, inexpensive and delicious meal! This served me and my boyfriend, Steve. One helping for me and two for him. As usual, I asked Steve if I could make this one again and he said Yes! It was a hit!

Bakespace Challenge Number 1

As you all know I'm new to the blogging world. I was inspired of course my by grandmother but learned about blogging from my friends at bakespace.com. I learned about a cooking challenge from reading Amber's blog (http://amberskitchen.blogspot.com/). She and some friends on another social networking site participate in hell's kitchen type challenges. I thought this would be fun to do on bakespace and so the first challenge was announced a couple of weeks ago. Here are the rules we came up with as a group on the forums.

1. Twice a month someone will post a list of 5 ingredients in a new thread (ex. BS Cooking Challenge #1) the challenges will vary and get more creative as we get more comfortable. Everyone who participates will get a turn to decide on the challenge.

2. You can use the ingredients to make one or two dishes. Whatever you decide.
3. The recipe will be an original recipe, your own creation.

4. We will have two weeks to make a dish and post your recipe and a picture if you can.

5. Most importantly...have fun!!!! This is purely to get our creative juices flowing and to get some great new recijpes!!! Even if your recipe is a flop, please share your experience with the group.

Here are the five ingredients we had to include in our recipe...chicken, puff pastry, spinach, eggs and onions.

I decided to make stuffed puff pastry triangles and they came out really great. I didn't have a lot of time so I bought a cooked rotisserie chicken and shredded the breast. The only thing I would change next time is the flavor of the chicken. I bought a Tuscan Spice chicken and it was too salty. I think the original flavor would have been perfect.



Sauteed onions, mushrooms and garlic in extra virgin olive oil and butter.



Add Spinach until wilted.



Add shredded chicken and stir to combine mixture.



follow directions on box for defrosting puff pastry.
Then roll out dough and divide into 6 pieces.



Add heaping tablespoon of mixture on center of pastry dough.
Add cheese.



fold over in order to form a triangle. Brush sides with egg wash to seal.
Once you have made 6 triangles brush tops with egg wash and sprinkle with cheese. Bake until golden brown.



This is what they look like when they are all done!
I'm very happy with the outcome!



Now who wouldn't want a bite of that???

If you'd like to give these a shot here is the complete recipe which received great reviews from Steve. Sweet Success!!!

Ingredients:
1 chicken breast, shredded (I used store bought rotisserie)
1 package cremini mushrooms, diced
5 oz fresh spinach, roughly chopped
1 large onion, sliced
3 cloves garlic, minced
Shredded cheese blend (I used mozzarella, asiago, fontina and provolone, romano, parmesan) Salt and pepper, to taste
1 sheet puff pastry
1 egg yolk mixed with 1 tablespoon water
Approx 1 tablespoon butter
EVOO

Directions:

Sauté onions in a combination of EVOO and half of the butter. When they start to soften add the rest of the butter and the mushrooms, sauté until brown.

Add garlic and let it cook for a few minutes and then add spinach. Turn in mixture until spinach wilts and all the veggies are combined.

Season with salt and pepper to taste.

Mix in shredded chicken.

Roll out puff pastry on a well floured surface and divide into 6 pieces. Roughly shape them into squares.

Put a heaping tablespoon into the center of the dough, sprinkle with cheese.

Brush edges of dough with egg wash and fold over to form a triangle, crimping edges with fork to seal.

Brush with egg wash and sprinkle with some grated parmesan or romano . Bake at 400˚ for 25 mins or until brown.

Enjoy!!!

Bakespace Challenge Number 1

As you all know I'm new to the blogging world. I was inspired of course my by grandmother but learned about blogging from my friends at bakespace.com. I learned about a cooking challenge from reading Amber's blog (http://amberskitchen.blogspot.com/). She and some friends on another social networking site participate in hell's kitchen type challenges. I thought this would be fun to do on bakespace and so the first challenge was announced a couple of weeks ago. Here are the rules we came up with as a group on the forums.

1. Twice a month someone will post a list of 5 ingredients in a new thread (ex. BS Cooking Challenge #1) the challenges will vary and get more creative as we get more comfortable. Everyone who participates will get a turn to decide on the challenge.

2. You can use the ingredients to make one or two dishes. Whatever you decide.
3. The recipe will be an original recipe, your own creation.

4. We will have two weeks to make a dish and post your recipe and a picture if you can.

5. Most importantly...have fun!!!! This is purely to get our creative juices flowing and to get some great new recijpes!!! Even if your recipe is a flop, please share your experience with the group.

Here are the five ingredients we had to include in our recipe...chicken, puff pastry, spinach, eggs and onions.

I decided to make stuffed puff pastry triangles and they came out really great. I didn't have a lot of time so I bought a cooked rotisserie chicken and shredded the breast. The only thing I would change next time is the flavor of the chicken. I bought a Tuscan Spice chicken and it was too salty. I think the original flavor would have been perfect.



Sauteed onions, mushrooms and garlic in extra virgin olive oil and butter.



Add Spinach until wilted.



Add shredded chicken and stir to combine mixture.



follow directions on box for defrosting puff pastry.
Then roll out dough and divide into 6 pieces.



Add heaping tablespoon of mixture on center of pastry dough.
Add cheese.



fold over in order to form a triangle. Brush sides with egg wash to seal.
Once you have made 6 triangles brush tops with egg wash and sprinkle with cheese. Bake until golden brown.



This is what they look like when they are all done!
I'm very happy with the outcome!



Now who wouldn't want a bite of that???

If you'd like to give these a shot here is the complete recipe which received great reviews from Steve. Sweet Success!!!

Ingredients:
1 chicken breast, shredded (I used store bought rotisserie)
1 package cremini mushrooms, diced
5 oz fresh spinach, roughly chopped
1 large onion, sliced
3 cloves garlic, minced
Shredded cheese blend (I used mozzarella, asiago, fontina and provolone, romano, parmesan) Salt and pepper, to taste
1 sheet puff pastry
1 egg yolk mixed with 1 tablespoon water
Approx 1 tablespoon butter
EVOO

Directions:

Sauté onions in a combination of EVOO and half of the butter. When they start to soften add the rest of the butter and the mushrooms, sauté until brown.

Add garlic and let it cook for a few minutes and then add spinach. Turn in mixture until spinach wilts and all the veggies are combined.

Season with salt and pepper to taste.

Mix in shredded chicken.

Roll out puff pastry on a well floured surface and divide into 6 pieces. Roughly shape them into squares.

Put a heaping tablespoon into the center of the dough, sprinkle with cheese.

Brush edges of dough with egg wash and fold over to form a triangle, crimping edges with fork to seal.

Brush with egg wash and sprinkle with some grated parmesan or romano . Bake at 400˚ for 25 mins or until brown.

Enjoy!!!

Now let's hear from my brother

Since I got such a great response to my first blog entry, I thought it would be nice to hear from some of my family members. We each were touched by Nanny in our own way and she had a way of making us all feel special. What we do share, though, are the memories of her in the kitchen and all her wonderful creations. Here's a memory that my brother wanted to share.

"I have to say that one of my favorite food memories of my Nanny was from when I was in grammer school. I attended a Catholic school and every Wednesday we had a half day so that the public school children could use the school for Religious instruction. I used to race home because I knew that Nanny would be there with a pot of sauce and a plate of linguini waiting for me. I have to say that she cooked the best sauce. She used to make a whole pound and I used to eat most of it sharing the rest with my sisters and some friends if they were there.

I also remember Saturdays in the summer when she used to cook the flowers from a zucchini plant and make little fried cakes with sugar on it. There was never enough to go around and my family and I used to fight for the last one."

The zucchini blossoms were incredible! In fact, my mom has started making them the last couple of summers. It took her a couple of tries but she finally got the consistency just right! Later this summer when my mom makes them and teaches me, I'll post the recipe along with some pictures!

Now let's hear from my brother

Since I got such a great response to my first blog entry, I thought it would be nice to hear from some of my family members. We each were touched by Nanny in our own way and she had a way of making us all feel special. What we do share, though, are the memories of her in the kitchen and all her wonderful creations. Here's a memory that my brother wanted to share.

"I have to say that one of my favorite food memories of my Nanny was from when I was in grammer school. I attended a Catholic school and every Wednesday we had a half day so that the public school children could use the school for Religious instruction. I used to race home because I knew that Nanny would be there with a pot of sauce and a plate of linguini waiting for me. I have to say that she cooked the best sauce. She used to make a whole pound and I used to eat most of it sharing the rest with my sisters and some friends if they were there.

I also remember Saturdays in the summer when she used to cook the flowers from a zucchini plant and make little fried cakes with sugar on it. There was never enough to go around and my family and I used to fight for the last one."

The zucchini blossoms were incredible! In fact, my mom has started making them the last couple of summers. It took her a couple of tries but she finally got the consistency just right! Later this summer when my mom makes them and teaches me, I'll post the recipe along with some pictures!

How it all began

When I think back as far as I can remember to some of my first food memories my grandmother is always there. Well she was there all the time, she lived with us my whole life. She was a part of that house on East 22nd street. When I think of that home, I think of her. When I was just a child maybe around 7 years old, I can remember making pasta with nanny. She made manicotti, ravioli, cavatelli and taglioline all from the same dough. She didn't make crepes in a pan on the stove, her manicotti were rolled out so thin you could see through it...just as thin as a crepe. The dough was made with the well method. A big pile of flour, eggs and water. It amazed me how it all came together. She had a big wooden board which she layed out on her dining room table and a long skinny rolling pin. It's not like the ones that you see Chef's use on tv. She rolled that dough until it was paper thin. It seemed to take forever. She let me try to roll it out but I didn't have the strength to really push it hard. Instead I always got my own piece of dough to work with....most of it I ended up eating. You'd be amazed if you saw her work the dough, kneading and rolling and making it slap against the board when she rolled it out. Once it was time to cut the dough she always let me help. She had a ravioli cutter which she used to make the ravioli and manicotti. She let me help with this that was always the fun part. Any mistakes were forgiven and the strips were cut off and put aside for later. She also let me help with the ricotta filling...again, half the mozzarella ended up in my mouth! After they were made we put them in the freezer to harden and then put them in bags and went back in the freezer. The best part were the strips we put aside. Those were what she called Taglioline. With this she made us lunch. She used it as noodles for soup or she made a quick thin sauce and we ate it like fettucine. It was the greatest thing I ever ate. I could still taste it. It saddens me that I never really learned how to make Nanny's fresh pasta. She didn't measure and it was so hard to do. I've tried making pasta in my kitchen aid stand mixer. Not bad. Not like Nanny's but still I know she would be proud.

How it all began

When I think back as far as I can remember to some of my first food memories my grandmother is always there. Well she was there all the time, she lived with us my whole life. She was a part of that house on East 22nd street. When I think of that home, I think of her. When I was just a child maybe around 7 years old, I can remember making pasta with nanny. She made manicotti, ravioli, cavatelli and taglioline all from the same dough. She didn't make crepes in a pan on the stove, her manicotti were rolled out so thin you could see through it...just as thin as a crepe. The dough was made with the well method. A big pile of flour, eggs and water. It amazed me how it all came together. She had a big wooden board which she layed out on her dining room table and a long skinny rolling pin. It's not like the ones that you see Chef's use on tv. She rolled that dough until it was paper thin. It seemed to take forever. She let me try to roll it out but I didn't have the strength to really push it hard. Instead I always got my own piece of dough to work with....most of it I ended up eating. You'd be amazed if you saw her work the dough, kneading and rolling and making it slap against the board when she rolled it out. Once it was time to cut the dough she always let me help. She had a ravioli cutter which she used to make the ravioli and manicotti. She let me help with this that was always the fun part. Any mistakes were forgiven and the strips were cut off and put aside for later. She also let me help with the ricotta filling...again, half the mozzarella ended up in my mouth! After they were made we put them in the freezer to harden and then put them in bags and went back in the freezer. The best part were the strips we put aside. Those were what she called Taglioline. With this she made us lunch. She used it as noodles for soup or she made a quick thin sauce and we ate it like fettucine. It was the greatest thing I ever ate. I could still taste it. It saddens me that I never really learned how to make Nanny's fresh pasta. She didn't measure and it was so hard to do. I've tried making pasta in my kitchen aid stand mixer. Not bad. Not like Nanny's but still I know she would be proud.